This English Teacake recipe is the perfect treat for afternoon tea! This classic recipe is easy to make and can be enjoyed with family and friends.
The Deliciousness of English Tea Cakes
I love English teacake because it is a delicious and versatile treat. It can be enjoyed plain or with a variety of toppings, making it perfect for any occasion.
English teacake is also a great way to show off my baking skills. Whether I’m impressing friends and family with a homemade version or surprising them with a store-bought one, it’s always a hit.
Plus, there’s nothing better than enjoying a freshly baked English teacake with a cup of tea. It’s the perfect way to relax and enjoy a moment of deliciousness.
How to make English Teacake
- Mix together the yeast, flour, sugar, salt, and spice in a bowl and make a “well” in the center of it by pushing the flour up to the wall of the bowl.
- Measure out the amount of milk needed for the recipe and add in the butter, melting it in the warm milk before adding enough water to cool the mixture down to room temperature.
- Pour the mixture into the “well” in the flour mixture, mixing until large flakes form.
- Take the dough out of the bowl and knead it for about 5 minutes, then cover it and let it rise for about an hour-and-a-half.
- Cut the dough into 6 equal pieces.
- Take each piece and form it into a ball, rolling the dough onto itself to create tension and a round shape.
- Place the dough on a baking tray at least 5 centimeters apart, and flatten them down a little.
- Cover the dough with oiled cling film and let it rise for another 45 minutes.
- Preheat the oven to 200.
- Brush the top of each dough with egg wash and place the tray on the top shelf of the oven to bake for 20 minutes.
- Allow the teacakes to cool on a rack before slicing in half and toasting with butter, if desired.
English Teacake: Something for Everyone
There are many different ways that you can vary an English teacake recipe. Here are just a few ideas to get you started:
- Use different fruits in the filling. Try using different combinations of berries, or even diced apples or pears.
- Change up the spices in the recipe. Try adding a bit of nutmeg or cinnamon to the batter.
- Use different types of flour. You can experiment with using whole wheat flour, or even almond flour.
- Top the teacakes with something different. Instead of the traditional icing, try a glaze made with lemon juice and powdered sugar. Or, for a more decadent treat, top with a chocolate ganache.
- Use different shaped molds. Instead of the traditional round teacake, try using a heart-shaped mold or even a muffin tin.
No matter how you vary the recipe, English teacakes are sure to be a delicious treat!
What is a teacake in England?
A teacake is a small, round cake that is typically made with self-rising flour, butter, sugar, eggs, and milk. It is often served with tea, and sometimes jam or clotted cream. Teacakes are popular in England, Scotland, and Wales.
What is the difference between a scone and a tea cake?
A scone is a quick bread that is leavened with baking powder. A tea cake is a cake that is leavened with eggs.
What are tea cakes called?
There’s no definitive answer to this question as different regions and cultures have their own names for tea cakes. In the UK, for example, tea cakes are often simply called “tea cakes” or “fruit tea cakes”. In other parts of the world, such as the US, Canada and Australia, tea cakes are often called “butter tarts” or “fruit tarts”.
Whatever they’re called, tea cakes are a delicious treat that can be enjoyed at any time of day. Whether you enjoy them with a cup of tea or coffee, or simply on their own, tea cakes are a delicious way to indulge your sweet tooth.
What is inside a teacake?
A teacake is a small, round cake that is traditionally made with self-raising flour, butter, sugar, eggs, and milk. It is often flavored with vanilla or almond extract, and sometimes includes dried fruit such as raisins or currants. Teacakes are usually baked in a muffin or cupcake tin, and are served warm with butter or cream.
